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Fritada de chancho {Ecuadorian braised pork dish}

Fritada de chancho or Ecuadorian pork fritada is a popular weekend dish in Ecuador, in this traditional recipe the pork is cooked in a mix of water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the “mapahuira” or mix of its own grease and spices/flavors from the onion/garlic. Fritada is a typical plate from the Sierra or Highlands (Quito, Loja, etc). Even though its full name is “fritada de chancho” which literally translates as pork fry-up, the meat is actually cooked in water and orange juice until the water is reduced and the meat is browned in its own fat.

Fritada de chancho a popular weekend dish in Ecuador, in this traditional dish the pork is cooked in a mix of water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the "mapahuira" or mix of its own grease and spices/flavors from the onion/garlic

Ingredients

3-4 lbs of pork (1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares)

Fritada is one of these dishes that you will find in snack stalls and restaurants on the weekends. People in Ecuador usually leave the city and go to the small villages in the countryside or campo on the weekends, and in each village there is always a restaurant that has fritada de chancho, you can either eat it at the restaurant or buy it to go.

The best fritada I ever had was on a Sunday when a few friends and I decided to go cycling. Our original plan was just to ride to the outskirts of the city. However we ended up going all the way to one of these small villages that was a couple of hours away- the ride was mainly downhill so it wasn’t too hard-, but since we didn’t plan on a long ride we weren’t prepared and had almost no money (less than a dollar) and we’re starving by the time we got to this town. Of course as soon as we get there we could smell the fritada, our money was enough for a couple of pieces of fritada, which we shared and was just so amazing.

Made this yesterday for my family and it couldn’t have tasted any better! I’ve always made fritada, but decided on following your recipe and it came out mouth-watering delicious. I ‘ve never cooked it with the orange juice and I must say it gave the pork a great flavor. Keep up the good work Laylita. You make us ecuadorians very proud :)

My husband is from Ecuador, and your recipes are a god-send! Everything I have made off your site he absolutely loves and says it tastes just like home! I made this tonight, and he loved it, but he said it was not Fritada De Chancho. He could not explain to me the difference (he’s not real good with specifics of food), just that it wasn’t that. He’s from Azouges- do you have any idea what might be closer to the fritada he’s used to?? Also, do you have a recipe for tortillas de maiz? I have been looking for one for a while now.
Thanks again, and LOVE your site and recipes!!! :)

I love you Laylita!! My mom and grandparents are from Ecuador, and while I did learn to make a few dishes at home, you are my go to site to freshen up my memory on some unwritten recipes. Your fritada, carne en palitos & llapingacho recipes (to name a few) have been a God Send! If you happen to have a recipe for a soup called ‘Caldo de Torejas’ I’d be excited beyond words. Everyone in my family knows your name and sings your praises!

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Welcome

Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More